Basque Burnt Cheesecake intentionally
a crustless burnt cheesecake and had become a trend now. The cheesecake is
baked at a high temperature in order to get that beautiful burnt exterior and
super creamy interior (custard like center).
INGREDIENTS:
1. Round cake tin - 6”x 2”
2. Cream cheese 270g
3. Sugar 80g
4. Cake flour 5g
5. Whole egg 100g (2 pc)
6. Whipping / heavy cream 135g
STEPS:
1. Apply butter into pan and
layer with grease proof paper (fold down sides).
2. Smooth out cream cheese until
there’s no lumps left (use spatula).
3. Add flour into sugar in
another bowl and then pour into cream cheese (mix well).
4. Add in eggs and switch to mix
with whisk. Stir until combined and creamy.
5. Pre-heat oven to 446F (230C).
6. Add in whipping cream and mix.
7. Pour batter into pan and bake
at 428F (220C) for 25 minutes.
8. The cake outlook set to be
slight wobble in the centre and dark brown on top.
9. Cool to room temperature and
then put in fridge overnight.
10. The cake is best eaten after
chilled for one night.
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